spicy vegetable curry

Ingredients

• carrot – 1 (small)
• Beans – 10 to 12 (recommended)
• sweet potato – 1 (if available)
• Fresh spinach – 1/4 cup (optional)
• Capsicum – 1/2 (cut into thin slices)
• onion – 1 (cooked)
• tomato – 1 (peeled and diced)
• Garlic and ginger paste – 1 teaspoon
• Black pepper powder – 1 teaspoon
• Black pepper powder – 1 1/2 teaspoons
• Turmeric powder – 1/4 teaspoon
• Spices – 1/2 teaspoon
• Walnut paste – 2 tablespoons (optional)
• coconut milk – 1/2 cup
• oil paint – 2 tablespoons
• salt – to taste
• Spices – a few
• Malli – For decoration

First, lightly brown the vegetables.

Add oil paint to the pot and heat it up.

Next, add the curry powder and onion, and cook until softened.

When the onions turn a golden color, mix them with a mixture of onion and garlic paste.

Next, add the tomatoes and mix until you have a smooth paste.

Mix the pepper, ginger, and turmeric together, then heat the oil until the spices release their aroma.

If you are using walnut paste, add it now and let it rest for an additional minute.

Add the chopped vegetables and pour in enough water.

After preparing the curry, add coconut milk and cook over low heat for 3 to 4 minutes.

Next, add curry powder.

Remove the rice from the pot and distribute it evenly over a plate.